Sweet ’n’ Spicy Apricot Pork Chops

Name: Sweet ’n’ Spicy Apricot Pork Chops with Garlicky Green Beans & Chili-Roasted Carrots
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Carrots; 1 teaspoon Korean Chili Flakes; 6 ounce Green Beans; 2 unit Scallions; 10 ounce Pork Chops; 1 teaspoon Garlic Powder; 1 unit Apricot Jam; 12 milliliters Ponzu Sauce; 1 teaspoon Sriracha; Salt; Pepper; Cooking Oil; Butter

with Garlicky Green Beans & Chili-Roasted Carrots

Recipe Development TeamUpdated on July 23, 2025

Get 10 Free Meals + Free Breakfast For Life

“This meal is my JAM!” is what we’re pretty sure you’ll be saying after just one bite of these savory-sweet pork chops. Apricot jam blends with umami-rich ponzu and spicy Sriracha to make a tangy pan sauce with just enough heat to fire on all cylinders. You’ll serve it with chili-roasted carrots and garlicky roasted green beans. Flavorful, unique, memorable—this meal’s about to get totally stuck in your head.

The serving of protein food in this product is high in protein.

See nutrition information for total fat, cholesterol, and sodium content.

Tags:

Carb Conscious

•High Protein

•Fiber Powered

•Easy Prep

•Veggie Packed

Allergens:

Fish

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

12 ounce

Carrots

1 teaspoon

Korean Chili Flakes

6 ounce

Green Beans

2 unit

Scallions

10 ounce

Pork Chops

1 teaspoon

Garlic Powder

1 unit

Apricot Jam

12 milliliters

Ponzu Sauce

(Contains: Fish, Soy, Wheat)

1 teaspoon

Sriracha

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories470 kcal

Fat23 g

Saturated Fat9 g

Carbohydrate36 g

Sugar24 g

Dietary Fiber8 g

Protein30 g

Cholesterol100 mg

Sodium860 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Baking Sheet

•Paper Towel

•Aluminum Foil

•Large Pan

Instructions

PDF

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch- thick pieces (if carrots are on the larger side, halve lengthwise first). • Toss carrots on one side of a baking sheet with a drizzle of oil, chili flakes (use less if you prefer less heat), and salt. Roast on top rack for 10 minutes (you’ll add more to the sheet then).

• Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens.

• Pat pork dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board to rest and tent with foil to keep warm. Wipe out pan.

• Once carrots have roasted for 10 minutes, carefully toss green beans on empty side of sheet with a drizzle of oil, garlic powder, salt, and pepper. • Return to top rack until veggies are browned and tender, 12-15 minutes more.

• When veggies have 5 minutes of roasting remaining, heat a drizzle of oil in pan used for pork over medium heat. Add scallion whites; cook, stirring, until fragrant, 1 minute. • Add jam, ponzu, Sriracha, and 1⁄4 cup water (1⁄3 cup for 4 servings) to pan. Cook, stirring, until thickened, 1-3 minutes. TIP: If sauce seems too thick, stir in more water 1 tsp at a time. • Remove from heat and stir in 1 TBSP butter(2 TBSP for 4) until melted. Season with salt and pepper to taste.